Pan-Seared Salmon with Avocado and Herb Salad
A rich, keto-friendly salmon dish served with a creamy avocado and fresh herb salad, perfect for a low-carb meal. This mediterranean-inspired keto (keto, low carb) ready in about 20 minutes pairs (6 oz each) salmon fillets, medium, diced avocado, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (6 oz each) salmon fillets
- 1 medium, diced avocado
- 3 tbsp olive oil
- 2 tbsp, chopped fresh parsley
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
- Step 2: Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the edges turn crispy and golden. Flip and cook for another 3-4 minutes until cooked through but still moist.
- Step 3: In a bowl, combine 1 diced medium avocado with 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped fresh parsley, and 2 tbsp chopped fresh cilantro. Toss gently to coat and season with a pinch of salt.
- Step 4: Serve the salmon hot topped with the avocado herb salad, allowing the creamy avocado to contrast with the crispy salmon skin.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado and Herb Salad take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon with Avocado and Herb Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Avocado and Herb Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Avocado and Herb Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Salmon with Avocado and Herb Salad keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
